No. 105.J 129 



EXTRACT FROM OTSEGO COUNTY REPORT. 

 LEVI MATTHEWS, JR. 



To the committee on cheese — Gentlemen : The cheese which I have 

 offered for your examination, was made June 2d, 1845 — as follows : 

 Milk set at 82 degrees ; sufficient quantity of rennet to bring the curd 

 in three-quarters of an hour ; curd broken fine but handled very care- 

 fully, until the whey leaves clear ; heat is increased to 85 degrees by 

 putting in warm whey at two or three different times ; then letting it 

 stand until sufficiently cured for the press ; in setting, we use a tea cup 

 full of fine salt to fifteen pounds of cheese ; when taken from the press 

 after salting, the curd stirred until quite cold, before it is put in the 

 press. 



My opinion is, that more strong cheese is made by putting curd in 

 to the press too warm, than in any other way. 



Mexico, Sept. 22, 1845. 



EXTRACT FROM OSWEGO COUNTY REPORT. 

 J. W. TIFFANY. 



To the committee on cheese of the Oswego County Agricultural 

 Society — Messrs. : I would present for your examination, three cheese, 

 two of which were made about the middle of June — the other about 

 the 20th August last. 



We set our cheese at 80 degrees, with one coffee cup of rennet ; 

 then let it stand from half to three-quarters of an hour ; then break it 

 up fine — let it settle, then dip off the whey and break it up again ; 

 then we scald at 85 degrees — then let it stand about 15 minutes, then 

 dip off and break it up again, and scald again at 90 degrees, and let it 

 stand about half an hour, then dip it out and put one pound of salt to 

 forty of curd, and let it stand until it is cool, before putting in the 

 press. 



Mexico, Sept. 20, 1845. 



[Senate, No. 105.] 



